Lean chicken or turkey fillets

Submitted by enr on 22 Jun 2014
chicken or turkey breast
1 tsp salt
1 tsp baking soda
2 tbsp olive oil
spices of your choice - pepper, cumin, chili, garlic powder, etc.
Lean chicken or turkey fillets
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Cut tenderloin appropriate pieces 1 cm thick. In 1 liter of cold water, put 1 tsp salt and 1 tsp baking soda, pour the meat with this solution. Leave in the refrigerator for 1 hour. Rinse and drain meat. Put the fillets in a suitable container and add olive oil and spices of your choice. Place in refrigerator for 20-30 minutes. Preheat the oven to 250C degrees. rolled fillets in breadcrumbs and arrange on baking paper. Bake in preheated oven grill or top wire for 8-10 minutes on each side. Serve warm with fresh salad. * I stated weight of the products, because in this case does not matter. It is important to keep the proportion of marinatata- of 1 liter of cold water put 1 tsp salt and 1 tsp baking soda. * Broil fillets on grill, but preheating the oven to 250 degrees. If your oven does not use the upper wire grill. In case the level date of the tray must be at least of the medium. The objective is the thermal processing be as brief. I think 8-9 minutes on both sides are adequate.
1 user
22 Jun 2014


I love you roasted fillets instead of fried. :) More is healthy. Tania, what is the purpose of the processing of meat - in water with salt and soda?

meat becomes incredibly fragile, but once you preduprezhdavam- not use this way of preparation for other meats. I have an experience with pork and it was horrible :(

sttel, I've read that this way of processing meat makes it more tender and juicy in baking, but I have not tried. I thought it was valid for all meats, even recommend it for beef, what happened to the pig with you?

The principle is the same as Водно chicken . Soda certainly no harm but just no real need for it, because the salt is one that keeps fluid in the tissues. Can put any spices, they penetrate deep with water in meat and seasoned perfectly.

Without being sure of the details, baking soda reacts with the proteins in the meat, changing the structure of the surface layer and roast meat lose less juice becomes more juicy and hence more fragile. The method is suitable for smaller pieces of meat - bites or steaks, recommended many of beef steaks.

This way of preparing chicken I saw a great series that was aired in the mid 90's- *Great chefs' / maybe some of you will remember it /. I made fried chicken, and the result exceeded all my expectations with hrapkava crust but soft and juicy on the inside. Excited soon after decided to make pork chops to the pan. -Loving still remember how razmirisa of soda and fried meat was very tasteless and insipid. Since then, no experiments with other meats, the method used for chicken and turkey.

Chicken really became very juicy! Thanks for the recipe.